Easter Recipes

Strawberry-Orange Whipped Cream Cake

Cake
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
1 1/2 cups whole milk
6 egg whites

Filling & Topping
1 1/2 pints strawberries, sliced (about 2 cups)
1 tablespoon plus 1/3 cup sugar, divided
3 1/2 cups heavy whipping cream
1 tablespoon orange-flavored liqueur or orange juice
2 teaspoons grated orange peel
1 teaspoon vanilla extract
12 whole strawberries

Heat oven to 350°. Spray bottom and sides of 2 (9x2-inch) round cake pans with cooking spray. Line bottoms of pans with parchment paper. Spray parchment; sprinkle with flour.

Combine cake flour, baking powder and salt in medium bowl. Beat butter, 2 cups sugar and 2 teaspoons orange peel in large bowl at medium speed 5 minutes or until light, creamy and fluffy. Beat in 1 teaspoon vanilla until combined. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture.

Beat egg whites in large bowl at medium speed 1 to 3 minutes or until soft peaks form. Stir one-fourth of the beaten egg whites into batter. Carefully fold in remaining egg whites.

Divide batter evenly between pans. Bake 30 to 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Invert cakes onto wire rack; remove parchment. Cool completely.

Combine strawberries and 1 tablespoon of the sugar in small bowl; let stand 30 minutes. Drain any accumulated juices from strawberries.

Beat cream, remaining 1/3 cup sugar, orange liqueur, 2 teaspoons orange peel and 1 teaspoon vanilla in large bowl at medium-high speed until firm but not stiff peaks form. Reserve 3 cups of the whipped cream to frost cake. Gently fold sliced strawberries into remaining whipped cream.

Cut cake layers in half horizontally. Place 1 cake layer, bottom-side down, on platter. Spread with about 1 1/2 cups of the whipped cream with strawberries. Repeat with second and third cake layers. Top with fourth layer, top-side up. Spread top and sides of cake with reserved whipped cream. (Cake can be made to this point 1 day ahead.) Arrange whole strawberries over top before serving. Cover and store in refrigerator. Makes 12 servings

Raspberry Cream Cake with Chocolate Glaze

Cake
3/4 cup cake flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated, room temperature
1/4 cup cold water
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar

Filling
1 cup whole milk
3 egg yolks
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup raspberry spreadable fruit
4 drops red food coloring, if desired

Glaze
3 oz. semisweet chocolate, chopped
3 tablespoons butter, softened
1 tablespoon light corn syrup

Heat oven to 350°. Grease 2 (9-inch) round cake pans; line bottoms with parchment paper. Grease parchment; sprinkle with flour. In medium bowl, stir together flour, baking powder and salt.

In large bowl, beat 3 egg yolks at medium-high speed 4 minutes or until thick. Slowly beat in water; gradually beat in 1/2 cup plus 2 tablespoons sugar until completely dissolved. Beat in 1/2 teaspoon vanilla. Sift flour mixture over egg yolk mixture; gently fold together with spatula.

In another large bowl with clean beater, beat egg whites and cream of tartar until stiff shiny peaks form. Fold whites into yolk mixture. Divide batter equally between pans.

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and center springs back when gently pressed. Cool on wire racks 10 minutes. Run knife around edges of pan; invert cakes onto wire racks. Cool completely; remove paper. (Cakes can be made up to 1 day ahead. Cover and store at room temperature.)

Meanwhile, to prepare filling, bring milk to a bare simmer in medium saucepan over medium-low heat. In medium bowl, whisk 3 egg yolks, 1/4 cup sugar and cornstarch until smooth. Stir in hot milk; immediately return mixture to saucepan. Bring to a boil, whisking constantly.

Boil 30 seconds; remove from heat. Stir in 1 tablespoon butter, 1 teaspoon vanilla, raspberry fruit and food coloring. Strain into medium bowl; place piece of plastic wrap directly on surface. Refrigerate 15 to 30 minutes or until well-chilled. (Filling can be made up to 4 hours ahead. Store in refrigerator.)

For glaze, place chocolate in microwave-safe bowl. Microwave 40 seconds or until almost melted; stir until smooth. Stir 3 tablespoons butter into chocolate until melted. Add corn syrup; stir until smoothly blended. Let stand until slightly thickened.

Gently spread chilled filling over top of 1 cake layer (do not stir cooled filling or it will begin to thin); top with
second cake layer. Pour glaze evenly over top. Refrigerate until ready to serve. (Cake can be assembled up to 2 hours ahead.) Score hardened glaze into 8 wedges; cut cake with serrated knife. Makes 8 servings

Outrageous Peanut Butter Cup Bars

Bars
3/4 cup unsalted butter, softened
4 oz. unsweetened chocolate, chopped
3 eggs
1 1/3 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
10 snack-sized peanut butter cups, cut into 1/2-inch pieces (1 1/4 cups)

Frosting
6 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 1/2 to 3 cups powdered sugar
1/2 cup creamy peanut butter, room temperature
2/3 cup roasted salted peanuts

Heat oven to 325°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.

Place 3/4 cup butter and chocolate in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.

In large bowl, beat eggs, sugar and salt at medium speed until blended. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Beat in flour just until incorporated. Gently stir in peanut butter cups. Spread batter in pan.

Bake 40 to 50 minutes or until toothpick inserted in center comes out with moist crumbs attached (be careful not to hit peanut butter cups). Top may crack during baking. Cool completely on wire rack. (Bars may sink slightly during cooling.)

Meanwhile, in another large bowl, beat cream cheese and 1/4 cup butter at medium speed until blended and smooth. Beat in 1 teaspoon vanilla. At low speed, beat in 2 1/2 cups of the powdered sugar until blended and smooth, adding additional powdered sugar, if necessary, to achieve desired spreading consistency. Stir in peanut butter. Spread frosting over bars; sprinkle with peanuts.

Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Makes 16 bars

Old-Fashioned New York Cheesecake with Strawberry Glaze

Crust
3 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
Dash salt
1/2 cup unsalted butter, softened
1 egg yolk
1/2 teaspoon vanilla extract

Filling
5 (8-oz.) pkg. cream cheese, softened
1 3/4 cups sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup whipping cream
5 eggs
2 egg yolks

Topping
4 cups ripe whole strawberries, hulled
1/2 cup sugar
4 1/2 teaspoons cornstarch dissolved in 1/4 cup cold water
1 tablespoon unsalted butter
2 teaspoons lemon juice

Heat oven to 400°. Remove sides of 9 1/2- or 10-inch springform pan from bottom; generously spread 3 tablespoons softened butter on both bottom disk and inside surface of sides.

In food processor, combine flour, 1/4 cup sugar, 1 teaspoon lemon peel and dash salt; pulse to mix. Add 1/2 cup butter; pulse until large crumbs form. Add 1 egg yolk and 1/2 teaspoon vanilla; pulse just until it begins to clump. (Don't allow dough to form a ball.) Cover and refrigerate 30 minutes.

To shape dough for pan bottom, use generous one-third of dough. (Refrigerate remaining dough.) With lightly floured heel of hand, pat dough into thin layer over bottom disk of pan. Trim dough to inside edge of rim. Prick dough all over with tines of fork to prevent puffing as it bakes. Bake at 400°. for 7 to 9 minutes or until light golden brown. Cool on wire rack. (Pastry sides are prepared later.)

In large bowl, beat cream cheese at medium speed until smooth and creamy. Add 1 3/4 cups sugar; beat until smooth. Beat in all remaining filling ingredients except eggs and 2 egg yolks. Add eggs and yolks one at a time, beating well after each addition. Scrape down bowl and beaters; beat until smooth.

Increase oven temperature to 500°. If dough is refrigerated, bring to room temperature. To line pan sides with pastry, set springform ring on its edge; gently but firmly press remaining dough onto surface in an even layer up to 1/2 inch from top rim. Avoid getting dough into track that holds pan bottom. Fasten dough-covered sides to bottom disk containing partially baked pastry; secure spring. Set dough-lined pan on sturdy baking sheet.

Pour batter into pastry-lined pan. Add 1 to 2 inches water to a 13x9-inch pan; place in oven on bottom oven rack to add moisture during baking. Place baking sheet with cheesecake on center rack in oven.

Bake at 500°. for 8 to 10 minutes or until golden brown. Reduce oven temperature to 225°.; bake an additional 1 hour 5 minutes to 1 hour 10 minutes or until top is golden brown. Center should move slightly when pan is tapped but will not ripple as if liquid. Turn oven off; remove pan of hot water, but leave cheesecake inside with oven door closed an additional 30 minutes. Cool cheesecake on wire rack, away from drafts, 3 hours or until completely cooled. Refrigerate at least 6 hours; cover and store in refrigerator up to 3 days.*

To make glaze, crush enough strawberries to make 1 cup pulp. Place pulp in medium saucepan; add 1/2 cup sugar and cornstarch mixture. Cook and stir over medium heat 2 minutes or until mixture boils, thickens and is clear. Remove saucepan from heat; stir in 1 tablespoon butter and lemon juice. Cool to room temperature.

Up to 4 hours before serving, remove cheesecake from pan. Arrange remaining whole berries over top. Spoon about two-thirds of the prepared glaze over berries. Refrigerate at least 1 hour to set glaze. Pass remaining glaze as a sauce.

Note - Cheesecake can be wrapped airtight and frozen up to 2 weeks; thaw overnight in refrigerator and add topping before serving. Makes 16 servings

Lemon Meringue Pie

Filling
2 eggs
4 egg yolks
1/4 teaspoon salt
1 1/4 cups sugar
1/3 cup cornstarch
1 1/2 cups water
1/4 cup unsalted butter, cut up, softened
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice

Meringue
1/3 cup water
1 tablespoon cornstarch
4 egg whites
1/2 teaspoon fresh lemon juice
Dash salt
1/2 cup sugar
2 teaspoons grated lemon peel

Pie Shell
1 (9-inch) baked pie shell

Heat oven to 350°. In large bowl, whisk eggs, egg yolks and 1/4 teaspoon salt until well-blended. In medium saucepan, combine 1 1/4 cups sugar and 1/3 cup cornstarch. Stir in 1 1/2 cups water. Bring to a boil over medium heat, stirring occasionally. Boil 1 minute, stirring constantly. (Mixture will be very thick.)

Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Remove from heat. Add butter; stir until melted. Stir in 2 teaspoons lemon peel and 1/2 cup lemon juice. Cover; let stand while making meringue.

To make meringue, in small saucepan, combine 1/3 cup water and 1 tablespoon cornstarch. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly.

In large bowl, combine egg whites, 1/2 teaspoon lemon juice and dash salt; beat at medium-low speed until egg whites are frothy. Increase speed to medium; beat until egg whites hold a soft peak. With mixer running, slowly add 1/2 cup sugar and cornstarch mixture. Increase speed to medium-high; beat until mixture is glossy and egg whites hold a stiff peak. Lightly fold in 2 teaspoons lemon peel.

Heat filling over medium-high heat until very hot, stirring constantly. Pour into pie shell. Spoon half of the meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie and spread evenly. Add decorative swirls with back of spoon.

Bake 15 to 18 minutes or until meringue is dry to the touch and light brown. Place on wire rack; cool 2 hours or until room temperature. Refrigerate 3 to 4 hours or until chilled. Store in refrigerator. Makes 8 servings

Grasshopper Cream Pie

Crust
2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted
1 tablespoon sugar
1/8 teaspoon salt

Filling
1/4 cup sugar
3 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk
4 egg yolks
1 (7-oz.) jar marshmallow creme
1 teaspoon vanilla extract
2 oz. semisweet chocolate, chopped
1/4 cup green or white crème de menthe or mint-flavored syrup

Topping
1 cup whipping cream
4 teaspoons sugar
1/2 teaspoon vanilla extract

Heat oven to 325°. In medium bowl, stir together all crust ingredients until crumbs are evenly moistened. Press into bottom and up sides of 9-inch pie pan, taking care not to make edges too thick. Bake 8 to 10 minutes or until set and edges are dry. Cool on wire rack. (Don’t worry if center of crust looks soft and oily after baking; it will crisp as it cools.)

In medium saucepan, whisk together 1/4 cup sugar, cornstarch and 1/8 teaspoon salt. Whisk in milk until smooth. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium; cook 2 minutes or until thickened, whisking constantly. Remove from heat; quickly whisk in egg yolks until blended. Return to heat; bring to a boil. Boil 2 minutes, whisking constantly.

Remove from heat. Stir in marshmallow creme and 1 teaspoon vanilla until smooth. Place chocolate in small bowl. Immediately pour 1 cup of the hot marshmallow mixture over chocolate; stir until chocolate is melted. Spread chocolate filling over bottom of crust; refrigerate 20 minutes. Cool remaining hot marshmallow mixture while chocolate sets, stirring occasionally.

Whisk crème de menthe into marshmallow mixture (it will still be warm); pour over chocolate layer. Refrigerate until set, at least 4 hours.

In medium bowl, beat all topping ingredients at medium-high speed until firm but not stiff peaks form. Spread topping over pie. Refrigerate up to 2 hours before serving. Store in refrigerator.

Notes - Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in plastic bag with rolling pin. Makes 8 servings

Key Lime-Coconut Mousse Pie

Crust
10 oz. soft coconut macaroons (about 12 cookies)

Garnish
3 tablespoons sweetened shredded coconut

Filling
3 eggs
4 egg yolks
1 1/4 cups sugar
Dash salt
1/2 cup fresh Key lime juice (about 15 Key limes)
1 1/2 tablespoons grated lime peel
1/4 cup unsalted butter, cut up
1 cup heavy whipping cream

Heat oven to 350°. Spray 9-inch pie plate with nonstick cooking spray. Place macaroons in food processor; process until finely crushed. (You should have about 1 1/2 cups.) Gently press into bottom and up sides of pie plate. Bake 10 to 12 minutes or until golden and fragrant. Cool completely on wire rack. (Crust can be prepared up to 1 day ahead. Cover and store at room temperature.)

Meanwhile, spread coconut on small baking sheet. Bake 6 to 8 minutes, stirring frequently, or until golden and toasted. Cool completely. (Coconut can be made up to 1 day ahead. Cover and store at room temperature.)

In heavy medium saucepan, whisk eggs, egg yolks, sugar and salt until thick. Whisk in lime juice and peel. Add butter. Cook over medium-low heat, stirring almost constantly, 8 to 12 minutes or until mixture is smooth and thick enough to coat back of spoon. (Mixture should reach 165°.) Pour lime filling into medium bowl; cover and refrigerate at least 3 hours or up to 24 hours, until chilled.

In another medium bowl, beat cream at medium-high speed until stiff peaks form; fold into lime filling until no streaks of white remain. Spoon filling into crust; sprinkle with toasted coconut. Refrigerate at least 1 hour or until firm. Store in refrigerator up to 12 hours.

Note - Look for soft coconut macaroon cookies, often sold in bakeries. Archway brand also has a soft macaroon in its grocery line. Dry, crisp macaroon cookies will not hold together for this crust. Makes 8 servings

German Chocolate Bars

Crust
1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup sweetened flaked coconut
6 tablespoons unsalted butter, cut up, softened

Bars
6 oz. semisweet chocolate, chopped
6 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans*

Topping
1/2 cup heavy whipping cream
1/2 cup sugar
1 egg
1 tablespoon unsalted butter, softened
1 1/2 cups sweetened flaked coconut
1 1/2 cups chopped toasted pecans
1 teaspoon vanilla extract

Heat oven to 350°. Line 8-inch square pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray. In medium bowl, with fork, mix together all crust ingredients until crumbly; press into pan. Bake 5 minutes.

Meanwhile, place chocolate and 6 tablespoons butter in medium heatproof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly.

In small bowl, stir together 1 cup flour and salt. In large bowl, beat 2 eggs and 1 cup brown sugar at medium speed 1 minute or until well-blended and lightened in color. At low speed, beat in chocolate mixture and 1 teaspoon vanilla until blended. Add flour mixture, beating just until incorporated. Stir in 1 1/2 cups coconut and 1 1/2 cups pecans. Spread batter over crust.

Bake 35 to 45 minutes or until toothpick inserted 2 inches from edge comes out with moist crumbs attached (toothpick inserted in center comes out with thin fudge coating). Top of bars may crack around edges. Cool completely on wire rack. (Bars may sink slightly during cooling.)

In medium saucepan, whisk together cream, sugar, 1 egg and 1 tablespoon butter. Cook over medium heat until bubbles form around outside edge, stirring constantly. Reduce heat to low; cook 1 to 2 minutes or until thickened. Stir in 1 1/2 cups coconut, 1 1/2 cups pecans and 1 teaspoon vanilla. Spread over cooled bars. Cool completely.

Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 16 pieces. (Bars can be made up to 2 days ahead. Cover and store at room temperature.)

Note - To toast pecans, place on baking sheet; bake at 350°F. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 16 bars

Grand Marnier Cupcakes

Cupcakes
6 tablespoons unsalted butter, softened
3/4 cup sugar
1 egg
1 tablespoon finely grated orange peel
1 teaspoon Grand Marnier or orange juice
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream

Glaze
1/3 cup sugar
2 tablespoons fresh orange juice
2 tablespoons Grand Marnier or additional orange juice

Topping
3 oz. semisweet chocolate, coarsely chopped
1/2 teaspoon shortening

Heat oven to 350°. Grease 12-cup muffin pan or line with baking cups. In large bowl, beat butter and 3/4 cup sugar at medium speed 5 to 6 minutes or until light and fluffy. Beat in egg, 1 tablespoon orange peel and 1 teaspoon Grand Marnier.

In medium bowl, stir together flour, baking powder, baking soda and salt. At low speed, beat sour cream into butter mixture alternately with flour mixture. Spoon batter into muffin pan, filling two-thirds full.

Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan; cool completely.

Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves. Remove from heat; stir in 2 tablespoons Grand Marnier.

Poke holes with toothpick in top of each cupcake. Using pastry brush, brush tops liberally with Grand Marnier glaze.

Place chocolate in small heavy resealable plastic bag; add shortening and seal. Place in pan of simmering water; turn off heat. Allow bag to sit several minutes; remove from water. Smooth melted chocolate by working bag with hands. Cool 5 minutes. Cut off tiny corner of bag; drizzle chocolate over cupcakes. Makes 12 cupcakes

Lemon Sugar Cookies

Cookies
1 cup unsalted butter, melted, cooled
1 cup sugar
1/2 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon peel
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Glaze
1 cup powdered sugar
2 tablespoons lemon juice
1/4 teaspoon grated lemon peel

Heat oven to 375°. Line 2 to 3 baking sheets with parchment paper. In medium bowl, whisk together melted butter, sugar and brown sugar. Whisk in eggs, vanilla and 1 tablespoon lemon peel until well-blended. In another medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture.

In small bowl, whisk together all glaze ingredients. Use #16 cookie scoop or 1/4 cup measure to scoop dough; place on baking sheets, leaving at least 3 inches between cookies. Flatten gently into 3-inch rounds.

Bake 10 to 12 minutes or until just golden brown around edges but still pale in center and slightly soft. Remove from oven; immediately slide parchment paper onto wire racks. Cool 5 to 10 minutes. Brush glaze over cookies; cool completely. Makes 18 (4-inch) cookies

Orange-Almond Cake with Citrus Glaze

Cake
1 1/4 cups slivered almonds
1 1/2 cups sugar, divided
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3 eggs, separated
1/8 teaspoon cream of tartar
2 eggs
1/2 cup extra-light olive oil
1 1/2 tablespoons grated orange peel
1 teaspoon grated lemon peel
1 teaspoon orange extract
1/2 teaspoon almond extract
3/4 cup orange juice with pulp

Glaze
1 1/2 cups powdered sugar
1 to 2 tablespoons orange juice
1 teaspoon lemon juice
2 teaspoons grated orange peel

Heat oven to 350°. Grease 10-inch nonstick Bundt pan with shortening. Sprinkle with flour; tap sides of pan to remove excess.

In food processor, combine almonds and 1/4 cup of the sugar; pulse 1 minute or until almonds are very finely ground. Place in medium bowl; whisk in flour, baking powder and salt.

Place 3 egg whites and cream of tartar in large bowl; reserve yolks. Beat at medium-high speed 30 seconds or until foamy. With mixer running, slowly add 3/4 cup of the sugar; beat 3 to 4 minutes or until soft peaks form. Place in small bowl.

In same large bowl, beat 2 eggs, reserved 3 egg yolks, olive oil, remaining 1/2 cup sugar, 1 1/2 tablespoons orange peel, lemon peel, orange extract and almond extract at medium speed 2 minutes or until pale yellow. Slowly add orange juice; beat 1 minute.

Whisk in flour mixture. Add 1 cup of the egg whites; gently whisk to lighten mixture. Fold in remaining egg whites. Pour into pan. Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert onto wire rack; cool completely.

Meanwhile, in medium bowl, whisk powdered sugar, 1 tablespoon of the orange juice and lemon juice until smooth, adding additional orange juice if necessary. Stir in 2 teaspoons orange peel. Drizzle glaze over cake. Makes 12 servings

Fudgy Pecan Bars

Crust
3/4 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup packed brown sugar
1/4 teaspoon salt
1 3/4 cups all-purpose flour

Filling
8 oz. semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup sugar
4 eggs
2/3 cup all-purpose flour
3/4 cup purchased caramel sauce
1/2 cup hot strong coffee
1 tablespoon dark rum, if desired
3 cups toasted pecan halves*
2 cups semisweet chocolate chips

Heat oven to 350°. Grease 13x9-inch baking pan. Line with parchment paper, leaving extra paper extending over long sides of pan; grease paper.

In large bowl, beat 3/4 cup butter, powdered sugar, brown sugar and salt at medium speed 2 minutes or until soft and fluffy. At low speed, beat in 1 3/4 cups flour in two additions until just blended. Press mixture into bottom of pan; poke with fork every 2 to 3 inches. Bake 15 minutes or until pale golden brown; cool on wire rack. Increase oven temperature to 375°.

Place chocolate and 3/4 cup butter in medium microwave-safe bowl. Microwave on medium 1 to 3 minutes or until melted; stir until combined. Whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift 2/3 cup flour over mixture; whisk to blend.

Place caramel sauce in small microwave-safe bowl; microwave 20 to 30 seconds to thin. Stir in coffee and rum. Stir into chocolate mixture. Stir in pecans and chocolate chips.

Pour filling into crust. Bake at 375°. for 30 to 40 minutes or until toothpick comes out fudgy and filling is
slightly cracked and raised around edges. (It will puff slightly when fully baked.) Cool on wire rack. Use parchment paper overhang to lift bars from pan. Slice.

Note - To toast pecans, place on baking sheet; bake at 350°. for 6 to 8 minutes or until slightly darker in color. Cool. Makes 24 bars

Lime and Pistachio Praline Cheesecake

Pistachio Praline
3/4 cup sugar
1 1/2 tablespoons water
1 tablespoon light corn syrup
3/4 cup pistachios

Crust
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 cup unsalted butter, chilled, cut up

Filling
4 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup fresh lime juice
1 teaspoon finely grated lime peel

Lightly oil baking sheet. Place 3/4 cup sugar, water and corn syrup in medium saucepan; cook over medium-high heat, stirring just until sugar is dissolved. Bring to a boil; boil until syrup begins to turn rich golden brown, brushing sides of pan occasionally with water but not stirring. Remove from heat; stir in pistachios.

Immediately spread onto baking sheet; cool completely until hard. Break praline into pieces; coarsely crush with meat mallet. Reserve 1/2 cup crushed praline for garnish. Pulse remaining praline in food processor until finely ground. Reserve 1/3 cup of the ground praline for crust and 1/2 cup for filling.

Heat oven to 350°. Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil. Spray bottom of pan with nonstick cooking spray. Place 1 1/4 cups flour, 1 tablespoon sugar and 1/3 cup ground pistachio praline in large bowl or food processor; stir together or pulse to blend.

Add butter; beat at low speed or pulse in food processor until pea-sized crumbs form. Press mixture evenly into bottom and 1 inch up sides of pan. Bake 20 minutes or until edges are slightly brown; cool on wire rack.

In another large bowl, beat cream cheese and 1 1/3 cups sugar at low speed until smooth. Beat in 2 tablespoons flour. Beat in 2 of the eggs just until combined; repeat with remaining 2 eggs. Scrape down sides of bowl. Beat in cream, vanilla and almond extract just until blended.

Reserve 2 cups batter in medium bowl; stir in 1/2 cup ground pistachio praline.

Stir lime juice and lime peel into batter in large bowl until completely blended; pour into crust. Place pan in
large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.

Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved praline batter evenly over cheesecake. Bake 20 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil.

Place on wire rack; cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving. (Cheesecake can be made to this point up to 3 days ahead. Cover and refrigerate.) Sprinkle with reserved 1/2 cup crushed praline just before serving. Store in refrigerator.

Note - If available, use raw pistachios because they have a bright-green color. If you can't find them, use roasted, salted pistachios. Makes 12 servings

Lemon-White Chocolate Cheesecake

Crust
1 1/4 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon grated lemon peel
1/2 cup unsalted butter, chilled, cut up

Filling
10 oz. white chocolate, chopped
4 (8-oz.) pkg. cream cheese, softened
1 1/4 cups sugar
2 tablespoons all-purpose flour
4 eggs, room temperature, beaten
2 tablespoons lemon juice
2 tablespoons heavy whipping cream
2 teaspoons grated lemon peel
2 teaspoons vanilla extract

Heat oven to 325°. Wrap bottom and sides of 9-inch springform pan with heavy-duty foil. Combine 1 1/4 cups flour, powdered sugar and 1 teaspoon lemon peel in large bowl. Beat in butter at low speed until pea-sized pieces form. Press into bottom and 1 inch up sides of pan. Bake 25 to 30 minutes or until edges are pale brown. Cool on wire rack.

Melt chocolate in medium heatproof bowl over saucepan filled with 1 inch barely simmering water (bowl should not touch water). Stir frequently until chocolate is melted and smooth.

Beat cream cheese and sugar in large bowl at low speed until smooth. Beat in 2 tablespoons flour. Beat in eggs two at a time just until combined. Beat in lemon juice, whipping cream, 2 teaspoons lemon peel and vanilla just until blended. Beat chocolate into batter until completely blended.

Pour into crust. Place springform pan in large shallow roasting or broiler pan. Add enough hot tap water to come halfway up sides of springform pan.

Bake 1 hour to 1 hour 15 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Place on wire rack; cool to room temperature. Refrigerate overnight. (Cheesecake can be made 3 days ahead.) Store in refrigerator. Makes 12 servings

Decadent Dark Chocolate Cake

Cake
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk, room temperature
2 teaspoons instant espresso coffee powder
1 teaspoon vanilla
10 tablespoons unsalted butter, softened
1 1/3 cups sugar
3 eggs, room temperature, beaten

Glaze
3 tablespoons unsalted butter
1/3 cup whipping cream
1/3 cup sugar
1/3 cup unsweetened Dutch-process cocoa
Dash salt
1/2 teaspoon vanilla

Heat oven to 350°. Spray 6-cup (8 1/2-inch) kugelhopf pan with nonstick cooking spray. In large bowl, combine flour, 1/2 cup cocoa, 1/2 teaspoon salt, baking powder and baking soda. Sift; set aside.

In medium bowl, combine buttermilk, coffee powder and 1 teaspoon vanilla; stir until coffee is dissolved.

In large bowl, beat 10 tablespoons butter at medium speed until creamy. Slowly add 1 1/3 cups sugar. Increase speed to medium-high; beat 4 to 5 minutes or until light and fluffy. Reduce speed to medium; slowly add eggs to butter mixture, beating constantly. (This should take 2 1/2 to 3 minutes.)

Alternately add flour mixture and buttermilk mixture, beginning and ending with flour mixture, beating at low speed only enough to incorporate ingredients after each addition, scraping bowl as necessary. Spread batter evenly in pan.

Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; cool completely. (Cake can be prepared to this point, covered and kept at room temperature 4 to 5 days. Or freeze up to 3 months.)

Melt 3 tablespoons butter in medium saucepan. Add cream, 1/3 cup sugar, 1/3 cup cocoa and dash salt; mix well. Cook over medium heat until mixture is smooth and hot but not boiling, whisking constantly. Remove from heat; stir in 1/2 teaspoon vanilla. Refrigerate 15 to 20 minutes or until slightly thickened.

Place cooled cake on rack over baking sheet. Pour glaze over cake. Let stand until firm. (Store any leftover glaze in refrigerator for another use; reheat gently in saucepan over barely simmering water or in microwave before using.)

Note - Cake also can be made in 11x7-inch glass baking dish. Bake 40 to 45 minutes. Makes 12 servings

Mauna Kea Chocolate Cake

Cake
1/2 cup strong coffee
3 oz. semisweet chocolate, chopped
3/4 cup milk
1/2 teaspoon lemon juice or vinegar
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cups all-purpose flour

Sauce
2 egg yolks
3 tablespoons sugar
1 cup milk
1/2 teaspoon vanilla

Glaze
6 oz. semisweet chocolate, chopped
3 tablespoons unsalted butter
3 tablespoons strong coffee
1 teaspoon corn syrup
1 teaspoon vanilla

Heat oven to 375°. Spray 13x9-inch pan with nonstick cooking spray. Line bottom with parchment paper; spray and flour paper and pan. In small saucepan over medium heat, bring 1/2 cup coffee to just below a simmer. Remove from heat; add 3 oz. chocolate. Let stand until chocolate is melted; stir. Let stand until cool. In small bowl, combine milk and lemon juice; set aside.

In large bowl, beat 1/2 cup butter and 1 1/2 cups sugar at medium speed until light and fluffy. Add eggs one at a time, beating until mixture is creamy. Beat in chocolate mixture and milk mixture. Stir in baking soda and 1 teaspoon vanilla.

Sift flour over batter; fold just until flour is blended. Pour into pan.

Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Run small knife around outside edge to loosen; invert cake onto wire rack. Cool completely. Remove parchment paper.

Meanwhile, in small saucepan, combine egg yolks and 3 tablespoons sugar. Stir in 1 cup milk. Cook over low heat just until mixture comes to a boil and coats back of spoon, stirring constantly. Immediately remove from heat. Stir in 1/2 teaspoon vanilla. Pour into medium bowl. Place plastic wrap directly on surface; refrigerate to cool.

Meanwhile, in medium saucepan, combine 6 oz. chocolate, 3 tablespoons butter, 3 tablespoons coffee and corn syrup. Heat over low heat until melted and smooth, stirring frequently. Stir in 1 teaspoon vanilla.

Place wire rack over baking sheet. Cut cooled cake in half lengthwise. Cut each strip crosswise into thirds. Cut each square diagonally (you will end up with 12 triangles). Remove any loose crumbs; set each triangle, long side down, on wire rack. Spoon about 2 teaspoons glaze over each triangle, spreading glaze with small spatula. (Reserve remaining glaze to decorate plates.)

To serve, heat remaining glaze until warm. Place about 2 tablespoons vanilla sauce on each dessert plate, swirling gently to distribute sauce. Place cake in center of sauce on each plate. Spoon 3 large drops of glaze around front of each plate. Run toothpick or end of chopstick through each drop to form a sideways S, like a wave. For a tropical touch, garnish with an edible orchid or other edible blossom. Makes 12 servings

Creamy Lemon Cheesecake

Crust
1 1/2 cups finely ground gingersnaps (about 30 small cookies)
1/3 cup sugar
6 tablespoons unsalted butter, melted

Filling
2 (8-oz.) pkg. cream cheese, softened
1 cup sugar
3 eggs
2 1/2 cups sour cream
2 tablespoons finely grated lemon peel
1/4 cup fresh lemon juice

Topping
1 cup sour cream, if desired
1/4 cup purchased lemon curd

In food processor, combine all crust ingredients; process until blended. Wrap bottom and sides of 9-inch springform pan with heavy-duty foil. Press crumb mixture evenly into bottom and 2 inches up sides of pan. Refrigerate at least 30 minutes.

Meanwhile, heat oven to 325°. In large bowl, beat cream cheese and 1 cup sugar at medium speed 1 to 2 minutes or until smooth. Add eggs one at a time, beating just until combined. Beat in sour cream, lemon peel and lemon juice at low speed just until combined. Pour into crust. Place pan in large shallow roasting pan or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.

Bake 60 to 70 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Cool on wire rack 1 hour or until room temperature. Refrigerate at least 8 hours. (Cheesecake can be made up to 3 days ahead. Store in refrigerator.)

To decorate, spread 1 cup sour cream evenly over top of cooled cake with small offset spatula, if desired. In small bowl, stir lemon curd until smooth. Place in small pastry bag fitted with plain tip or in resealable plastic bag with corner cut off. Pipe lemon dots over cheesecake. Store in refrigerator. Makes 12 servings

Decadent Double-Chocolate Layer Cake

Cake
3 oz. semisweet chocolate, finely chopped
1 1/2 cups hot coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa
2 teaspoons baking soda
1 1/4 teaspoons salt
3/4 teaspoon baking powder
3 eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract

Ganache
1 cup heavy whipping cream
2 tablespoons sugar
2 tablespoons light corn syrup
1 lb. semisweet chocolate, finely chopped
1/4 cup unsalted butter, cut up

Heat oven to 300°. Grease 3 (9-inch) round cake pans. Line bottoms with waxed paper; grease paper. In small bowl, combine 3 oz. semisweet chocolate and coffee. Let rest until chocolate is melted and mixture is smooth, stirring occasionally.

In large bowl, combine 3 cups sugar, flour, cocoa, baking soda, salt and baking powder; mix well. In another large bowl, beat eggs at medium speed 3 minutes or until slightly thickened and lemon colored. Slowly add oil, buttermilk, vanilla and melted chocolate mixture; beat until well combined. Add sugar mixture; beat just until well combined.

Divide batter evenly among cake pans. Bake on middle oven rack 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pans on wire racks. Invert onto racks. Remove waxed paper; cool completely.

In medium saucepan, combine cream, 2 tablespoons sugar and corn syrup; bring to a boil over medium - low heat, whisking until sugar is dissolved. Remove from heat. Add 1 lb. semisweet chocolate; whisk until chocolate is melted. Add butter; whisk until smooth. Place mixture in bowl; cool until spreadable, stirring occasionally.

To assemble cake, spread chocolate mixture on top of one cake. Top with second cake; spread top with frosting. Top with third cake; spread top and sides with frosting. (Cake can be made up to 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) Makes 12 servings

Maple-Plum Glazed Turkey Breast

2 cups red plum jam
1 cup maple syrup
1/4 cup cider vinegar
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon dry mustard
1 (5- to 5 1/2-pound) bone-in turkey breast
1/2 teaspoon salt
8 fresh sage sprigs

Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring often, 25 minutes or until thickened and bubbly. Remove from heat, and cool completely. Reserve 1 1/2 cups sauce; cover and chill. Set aside remaining sauce for basting.

Loosen skin from turkey without totally detaching skin; sprinkle salt evenly under skin, and carefully arrange 4 sage sprigs on each side of breast. Replace skin, and place turkey in a lightly greased 11- x 7-inch baking dish. Spread 3/4 cup maple-plum sauce evenly over turkey; cover loosely with aluminum foil.

Bake at 325° for 1 hour; uncover and bake 1 more hour or until a meat thermometer registers 170°, basting with remaining 3/4 cup maple-plum sauce every 15 minutes.

Remove turkey from baking dish; cool. Wrap in plastic wrap and then aluminum foil, and chill 8 hours. Serve turkey at room temperature. Cook reserved 1 1/2 cups maple-plum sauce until thoroughly heated; serve with turkey.

Maple-Plum Glazed Turkey Tenderloins: Substitute 2 (16-ounce) packages turkey tenderloins for breast. Place tenderloins on a rack in a broiler pan coated with cooking spray; sprinkle evenly with salt, omitting sage.

Baste with 3/4 cup maple-plum sauce. Bake at 425° for 25 to 30 minutes or until done, basting often with remaining 3/4 cup maple-plum sauce. Makes 10 servings

Braised Pork Roast With Apple-Brandy Sauce

1 (2 1/2-pound) rolled boned pork loin roast
1 tablespoon dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
Cooking spray
1 teaspoon margarine
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thawed apple juice concentrate, undiluted
1/2 cup applejack (apple brandy)
1 (10 1/2-ounce) can low-salt chicken broth
2 2/3 cups chopped peeled Granny Smith apple (about 1 pound)
1 tablespoon water
2 teaspoons cornstarch

Unroll roast; trim fat. Combine sage, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub inside surface of roast with one-third of sage mixture. Reroll roast, securing at 1-inch intervals with heavy string. Rub outside surface of roast with remaining sage mixture.

Preheat oven to 425°. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; brown on all sides.

Remove roast from pan; set aside. Melt margarine in pan. Add onion and celery, and sauté 5 minutes. Return roast to pan. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, apple juice, applejack, and broth; pour over roast.

Insert a meat thermometer into thickest portion of roast. Cover and bake at 425° for 20 minutes; reduce oven temperature to 325° (do not remove roast from oven), and bake 30 minutes.

Add apple; cover and bake an additional 30 minutes or until meat thermometer registers 160° (slightly pink). Remove roast from pan, reserving cooking liquid. Place roast on a platter; cover with foil. Let stand 10 minutes.

Combine water and cornstarch, and stir into reserved cooking liquid. Bring mixture to a boil, and cook 1 minute or until sauce is slightly thick. Serve sauce with pork.

Note: Use 1 cup apple juice concentrate and omit apple brandy, if desired. Makes 8 servings

Sky-High Chocolate Pie

Filling:
2 cups milk, divided
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
2 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1 (6-ounce) reduced-fat graham cracker crust

Meringue:
1 cup sugar
1/2 cup water
8 large egg whites
1 teaspoon cream of tartar

To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan.

Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Preheat oven to 350°.

To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy.

Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form. Remove wrap from filling. Spread meringue evenly over filling; seal to edge of crust. Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack. Chill until set. Makes 10 servings

Braised Pork Roast With Apple-Brandy Sauce

1 (2 1/2-pound) rolled boned pork loin roast
1 tablespoon dried rubbed sage
1 1/2 teaspoons dried thyme
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
Cooking spray
1 teaspoon margarine
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thawed apple juice concentrate, undiluted
1/2 cup applejack (apple brandy)
1 (10 1/2-ounce) can low-salt chicken broth
2 2/3 cups chopped peeled Granny Smith apple (about 1 pound)
1 tablespoon water
2 teaspoons cornstarch

Unroll roast; trim fat. Combine sage, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub inside surface of roast with one-third of sage mixture. Reroll roast, securing at 1-inch intervals with heavy string. Rub outside surface of roast with remaining sage mixture.

Preheat oven to 425°. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; brown on all sides. Remove roast from pan; set aside. Melt margarine in pan. Add onion and celery, and sauté 5 minutes. Return roast to pan. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, apple juice, applejack, and broth; pour over roast.

Insert a meat thermometer into thickest portion of roast. Cover and bake at 425° for 20 minutes; reduce oven temperature to 325° (do not remove roast from oven), and bake 30 minutes. Add apple; cover and bake an additional 30 minutes or until meat thermometer registers 160° (slightly pink). Remove roast from pan, reserving cooking liquid. Place roast on a platter; cover with foil. Let stand 10 minutes.

Combine water and cornstarch, and stir into reserved cooking liquid. Bring mixture to a boil, and cook 1 minute or until sauce is slightly thick. Serve sauce with pork.

Note: Use 1 cup apple juice concentrate and omit apple brandy, if desired. Makes 8 servings

Crusty Roast Leg of Lamb

1 boneless leg of lamb (4 to 5 pounds)
1 cup soft bread crumbs (about 2 slices)
2 tablespoons butter, melted
1/2 teaspoon herbes de Provence
Dash salt and pepper
1 large onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2-1/2 pounds medium potatoes, peeled and cut into wedges
1 large tart apple, sliced

Place leg of lamb on a rack in a roasting pan. In a small bowl, combine the bread crumbs, butter and seasonings; spread over meat. Place onion in pan; pour broth over onion. Bake, uncovered, at 325° for 1 hour.

Add potatoes; bake 30 minutes longer. Add apple; bake 30 minutes longer or until potatoes are tender and meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove vegetables and apple and keep warm. Let roast stand for 10-15 minutes before slicing. Makes 10 servings.

Coconut Custard Cake

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup flaked coconut
Dash ground nutmeg

Melba Sauce:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack.

In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard. Makes 6 servings.

Devil's Food Caramel Torte

1 package (18-1/4 ounces) devil's food cake mix
1 cup buttermilk
1/2 cup canola oil
3 eggs
1 package (7 ounces) milk chocolate turtle candies, chopped, divided
1 tablespoon baking cocoa
1-1/2 cups heavy whipping cream
1/3 cup caramel ice cream topping
1 can (16 ounces) chocolate frosting
Additional milk chocolate turtle candies, broken, optional

Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, combine the cake mix, buttermilk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter.

Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper.

In a small bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies.

Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving. Makes 12 servings.